Where to Eat This Weekend in Los Angeles: Bestia

This week on Good Food Jonathan Gold reviews Bestia, the brainchild of chef Ori Menashe. Menashe worked under Chef Gino Angelini for years before opening Bestia late last year. Jonathan describes the restaurant as truly Italian. He recommends ordering the house made charcuterie, the Cassoela Milanese, cavatelli alla norcina, beef heart tartare and rice pudding for dessert.